Discover a vibrant vegan stuffed bell peppers recipe featuring quinoa, black beans, and spices. This colorful dish is a feast for the senses and easy to make!
Flavor-Packed Vegan Stuffed Bell Peppers: A Colorful Feast for the Senses
Welcome to our vibrant kitchen, where today we’re diving into the world of plant-based culinary delights with our Flavor-Packed Vegan Stuffed Bell Peppers. These nutrient-rich, colorful peppers not only satisfy your taste buds but also make a stunning presentation at your dining table. Packed with protein, fiber, and a medley of flavors, this dish promises to tantalize your senses and feed your body with wholesome goodness. Perfect for a cozy family dinner or serving guests, these stuffed peppers are a testament to how amazing vegan cooking can be.
Ingredients
For the Stuffed Peppers:
- 4 large bell peppers (a mix of colors like red, yellow, and green)
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 tablespoon olive oil
- 1 small red onion, finely chopped
- 3 cloves garlic, minced
- 1 medium zucchini, diced
- 1 cup cherry tomatoes, quartered
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
For the Cashew Cream (Optional):
- 1 cup raw cashews, soaked for 4 hours or boiled for 15 minutes
- 1/2 cup water
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- Salt, to taste
Instructions
Prepare the Peppers:
- Preheat your oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside with olive oil and place the peppers upright in a baking dish. Set aside.
Cook the Quinoa:
- In a medium saucepan, bring the vegetable broth or water to a boil.
- Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed and the quinoa is fluffy.
Prepare the Filling:
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the diced zucchini, cherry tomatoes, black beans, and corn. Cook, stirring occasionally, until the zucchini is tender.
- Stir in the cooked quinoa, cumin, smoked paprika, salt, and black pepper. Mix well to combine all ingredients.
Assemble the Peppers:
- Spoon the quinoa mixture into each bell pepper, packing the filling down lightly and mounding it slightly at the top.
- Place the filled peppers in the baking dish and cover with foil.
- Bake in the preheated oven for about 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender.
Prepare the Cashew Cream (Optional):
- While the peppers are baking, drain the soaked cashews and blend them with water, nutritional yeast, lemon juice, and a pinch of salt until smooth and creamy.
Serve:
- Once the peppers are done, remove them from the oven and let them cool slightly.
- Drizzle with cashew cream (if using) and garnish with fresh cilantro and a squeeze of lime juice just before serving.
Conclusion
Savor each bite of these Flavor-Packed Vegan Stuffed Bell Peppers, appreciating not only the vibrant mix of colors but the delightful harmony of flavors and textures. With a hint of smokiness from the paprika, the citrusy tang from the lime, and the creamy indulgence from the optional cashew sauce, this dish truly is a feast for the senses. Whether you’re a seasoned vegan or new to plant-based meals, these stuffed peppers are sure to make you fall in love with the magic and versatility of vegetables. Enjoy your meal and happy cooking!